Incredibly tender short ribs braised in chianti, beef broth and vegetables. It's comfort food and special occasion food all in one delicious package.
0 Let the short ribs come to room temperature about 30 minutes before cooking
1 Preheat your oven to 325 degrees
2 Pat the short ribs dry with paper towels, season generously with salt and black pepper and press all sides in all purpose flour
3 Place a braiser or dutch oven oven medium to medium high heat and add 2 tablespoons of butter and olive oil
4 Once the braiser is warm, sear the short ribs on all sides (work in batches to avoid crowding the pot), transfer onto a plate and set them aside for now
5 Add the chopped yellow onion, carrots and celery and cook for about 5 minutes or until beginning to soften
6 Add 6 cloves of finely minced garlic and 3 tablespoons of tomato paste and stir until evenly distributed
7 Add 2 cups of beef broth and 2 cups of a dry red wine and bring to a simmer
8 Transfer the seared short ribs back into the braiser along with 3 sprigs of rosemary, 10 sprigs of thyme and 3 bay leaves (or a teaspoon of dried herbs)
9 Cover the braiser and transfer into a 325 degree oven
10 Bake for about 3 hours or until very tender (see additional cooking options above)
11 Once the short ribs are tender, remove the herbs and transfer the short ribs onto a plate
12 Place the pot back over medium high heat and bring the sauce to a simmer
13 To finish the gravy, either strain the gravy to remove the vegetables and leftover herbs or use an immersion blender to blend smooth and then simmer uncovered until thickened
14 Serve over mashed potatoes
